Reflection
All the results demonstrated that the yogurt needed more milk that starture culture. Always when making yogurt the materials have to be boiled for 20 minutes in order to have a thick result. Some problems we had with the normal milk was that the yogurt turned out yellow and it seemed that the water seperated from the milk and startur culture. Some problems we had for the light milk were that the milk was a little tasteless. It seemed that for the light milk trials more milk was needed to be added more that for the other milks. For "evaporada", milk some problems were that too much fat formed. For the powder milk, it was harder for the powder to dislove compleately and more powder milk that startur culture had to be used for better results. Att the end of 32 trials we knew how to make GREAT yogurt with different fruit flavors.